British Cuisine

British Cuisine

1599 WordsApr 15th, 20057 Pages

Some time ago Somerset Maugham said that to eat well in England, you should have breakfast three times a day.' To be perfectly honest, most British food was considered by many people as terrible. It included overcooked vegetables, boring sandwiches and greasy sausages. It was definitely not an enjoyable experience. However, these are now only stereotypes. Things have changed a lot and food has become very important in British culture. Not only TV cooks are more famous than writers, but also their recipes and books are well-known across the Europe. The New British cuisine' is changing the fish and chips' image and has become multicultural. There are about 80 different international cuisines and British restaurants may compete with those…show more content…

Many people like Italian pizza and pasta dishes.'
Even though many people believe that there is nothing like typical traditional English dish and that Britain has the fast-food reputation, the traditional cuisine has survived. It is practiced mainly in the countryside and among the British upper classes. It includes: roast beef and Yorkshire pudding, toad-in-the-hole, pie and mash, black pudding, roast chicken, roast lamb, bangers and mash, bubble and squeak ploughman's lunch, hotpot, shepherds pie, Welsh faggots, syllabub, cock-a-leekie, mulligatawny soup and many other. What is worth mentioning here is that some world known food was invented in Britain. For instance, mayonnaise, HP sauce, marmite or simple sandwich. Many people also believe that steaks originated in the USA. However, they are so much British that in the past times British elite troops were referred to as beefeaters.' Additionally, Britons try to guard their inventions.' Traditional food and drinks are protected under European Union Law.
From the end of World War II, large numbers of population have turned vegetarian. In 2003 it was estimated that there are between 3 and 4 million vegetarians in the UK.' It is one of the highest figures noted in this time in the western world. What is more, Guinness Survey of pub food done in Jan 1991 showed that 96% of British pubs now cater for vegetarians.' Though

Indian cuisine encompasses a wide variety of foods from all over. Given the range of diversity in soil type and climate, these cuisines vary significantly from each other. They also try and use locally available spices, vegetables, fruits, and herbs. Indian food is also heavily influenced by religious and cultural choices and traditions. In Western India the climate is tropical wet and dry, and has a lot of deserts and coast lines. This region produces barley, wheat, corn, fish and coconut milk…

Fresh produce, hormone-free meat with a mix of healthy fusion cooking is the basic elements behind the new trend in “California cuisine”. Paying extra attention to the presentation of meals and the freshness of the ingredients, California cuisine has become a new culinary trend across the country. California cuisine derives from French cooking however, only uses foods when in season and available at local farmer’s markets. In order to compromise for “seasonal” ingredients, menus are constantly changing…

Raymond Blanc, OBE is a French born chef who has made his career in the United Kingdom and has revolutionised modern French cuisine. Blanc was born on 19 November 1949 in Besançon, a city in Eastern France, making him now 64 years old. He began cooking when his father gave him a colander and a vegetable foraging guide for his 10th birthday and whatever he could manage to find in their garden and surroundings, his mother – the inspirational “Maman Blanc” would teach him to cook. His mother believed…

History of Cajun Cuisine
Cajun cuisine is a fusion of food from different regions with very rich histories, such as France, Canada, and the southern U.S. It was originated by peasants of French ancestry. These immigrants settled in the "Acadian" region of the Bay of Fundy in Nova Scotia from 1604 to 1654. By 1755, the population of these settlers had grown to about 15,000. They survived on cereal crops such as wheat, barley and oats, and garden vegetables including field peas, cabbage, and turnips…

sweet, salty and tangy flavors, is the food of the people of the Philippines, a South East Asian country. Though less spicy, Filipino recipes, which are an outcome of an appealing blend of the different indigenous and colonial cuisines, though less spicy than comparable cuisines, are known for their bold expression of flavor. In essence, Indonesian food is not only appetizing, but is also appealing to human visual and olfactory faculties. Adobo( a stewed meat or seafood and vegetables dish), Lumpia(…

Indonesian cuisine is diverse, in part because Indonesia is composed of approximately 6,000 populated islands of the total 18,000 in the world's largest archipelago.[1] Many regional cuisines exist, often based upon cultural and foreign influences.[1] Indonesian cuisine varies greatly by region and has many different influences.[1][2][3]
Throughout its history, Indonesia has been involved in trade due to its location and natural resources. Additionally, Indonesia’s indigenous techniques and ingredients…

French cuisine dates back to the Middle Ages. During the middle ages French cuisine was similar Moorish cuisine (Manero). French cuisine was similar to Moorish cuisine because upon the arrival of moors in 711 A.D., smoked and spiced meats were introduced to the French as well as the appearance of food was influenced because, Moors often altered the appearance of foods with ingredients such as saffron, egg yolks, and sunflowers (Manero). The altering of the food’s color can be seen in modern day French…

Spanish Cuisine
The earliest settlers of Spain include the Iberians, the Celts, and the Basques groups. Then the Phoenicians came, who were later followed by the Greeks, who ruled Spain until they were defeated by the Romans. The last of the settlers to arrive were armies of Arabs and Berbers, whom were called Moors. Fascinated with water, they developed irrigation systems and planted citrus and almond trees in eastern and southern Spain.
The Phoenicians arrived from the Mediterranean and brought…

IRANIAN CUISINES:
The cuisine of Iran is diverse, with each province featuring dishes, as well as culinary traditions and styles, distinct to their regions. It includes a wide variety of foods ranging from chelow kabab (barg, koobideh, joojeh, shishleek, soltani, chenjeh), khoresht (stew that is served with white Basmati or Persian rice: ghormeh sabzi, gheimeh, and others), aash (a thick soup), kookoo (meat and/or vegetable pies), polow (white rice alone or with addition of meat and/or vegetables…

Indian Cuisine
Think of India and one of the first things that come to mind is its diversity. A large populous country divided into many states; each with its own unique traditions and gastronomic fare. Indian cooking is one of the most popular cuisines across the globe. Not only is it popular among the large Indian diaspora but also among the mainstream population of North America and Europe. For the uninitiated, Indian food may seem foreign, scary, spicy and not for the faint of heart. This paper…